Description
Authentic Greek Pastitsio is a classic baked pasta dish featuring layers of al dente pasta combined with a rich and spiced ground beef sauce, topped with a creamy, cheesy béchamel sauce that bakes to a golden perfection. This hearty and flavorful casserole is perfect for family gatherings and special occasions.
Ingredients
Scale
Meat Sauce
- 1 red onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 lbs. ground beef
- 1 cup red wine
- 28 oz. can crushed tomato
- 1 cup fresh parsley, minced
- 1/2 teaspoon white pepper
- 2 teaspoons granulated sugar
- 1 teaspoon nutmeg
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 3 bay leaves
- Kosher salt, to taste
Béchamel Sauce
- 4 cups whole milk
- 1/4 cup unsalted butter
- 1/2 cup flour
- 1 1/2 cups grated Kefalotyri or Pecorino cheese
- 2 egg yolks
- Kosher salt, to taste
Pasta
- 1 lb. long ziti, pastitsio pasta, or penne pasta
- 2 egg whites
- 7 oz. feta cheese
Instructions
- Prepare Meat Sauce: In a wide pan over medium-high heat, add the olive oil, chopped onion, and minced garlic. Cook for 3 to 5 minutes until slightly golden. Add ground beef and cook until browned, breaking it up evenly. Season with kosher salt. Deglaze the pan with red wine and reduce by half. Stir in crushed tomato, parsley, white pepper, sugar, cinnamon, nutmeg, oregano, thyme, and bay leaves. Simmer uncovered for 45 to 60 minutes, then turn off heat.
- Cook Pasta: Boil pasta in salted water until al dente. Drain well and transfer to a 9×13 casserole pan with handles. Immediately add egg whites and crumbled feta cheese to the hot pasta, tossing gently to combine.
- Make Béchamel Sauce: In a pot over low heat, melt unsalted butter. Add flour and cook for 1 minute while stirring constantly to form a roux. Whisk in whole milk, increase heat and bring to a boil, then reduce to low. Add grated Kefalotyri or Pecorino cheese, stirring until smooth and melted. Remove from heat and whisk in egg yolks. Season with kosher salt to taste.
- Assemble Pastitsio: Pour the meat sauce evenly over the pasta layer in the casserole pan. Use a spatula to spread it out flat. Pour the béchamel sauce over the top until it reaches the brim of the pan.
- Bake: Preheat oven to 400 degrees Fahrenheit. Bake the assembled pastitsio uncovered for 30 minutes or until the béchamel topping is golden brown and bubbly.
- Rest and Serve: Remove from oven and let the pastitsio cool for 15 minutes to set before cutting into portions and serving.
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- Use Parmesan cheese if Kefalotyri or Pecorino are unavailable.
- Ensure pasta is slightly undercooked (al dente) as it will cook more in the oven absorbing sauces.
- Letting the dish rest after baking helps the layers set for easier slicing.
- Bay leaves should be removed before serving.
- Red wine can be substituted with beef broth if preferred or to keep it non-alcoholic.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
